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George William is an aspiring scientist with a passion for sustainability and innovation. He holds a European master's in Biological and Chemical Engineering for a Sustainable Bioeconomy and a bachelor's degree in Food Science and Technology from Makerere University, Uganda. George’s interests are at the intersection of food science, bioengineering, and sustainability, with a current research focus on transforming food waste into alternative proteins. His 2019 article on how to foster safety and sustainability among traditionally processed foods earned him the 2019 Roy Emerson Award. Since then, he has become a dedicated science writer and occasionally contributes articles on varying topics that among other things tackle the bioeconomy.

 

Contact: ssendagalagw[at]gmail.com

 

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